Lighter Potato Salad

10 ingredients
7 steps

Ingredients

  • 3 lbs new potatoes, cut in half if large
  • 3 teaspoons salt, divided
  • 2 cups plain Greek yogurt or 2 cups plain yogurt, see thickening method below
  • 13 cup sour cream
  • 4 green onions, chopped
  • 14 cup fresh chives, snipped
  • 3 tablespoons fresh lemon juice
  • 1 12 tablespoons prepared horseradish
  • 1 tablespoon sugar
  • 14 teaspoon fresh ground black pepper

Directions

  1. 1
    In a large saucepan, cover potatoes with cold water and 2 teaspoons of salt; bring to a boil and cook until tender, about 12 minutes; drain and cool.
  2. 2
    In a large bowl, whisk together yogurt, sour cream, green onions, chives, lemon juice, horseradish, sugar, pepper and remaining 1 teaspoon salt.
  3. 3
    Quarter potatoes and add to dressing; toss to coat and refrigerate until serving.
  4. 4
    **Note: Regular plain yogurt can be used.
  5. 5
    Line a large strainer with cheesecloth and arrange over a bowl.
  6. 6
    Place regular yogurt in cheesecloth and let water drip off for about 20 minutes or so.
  7. 7
    It should then be the consistence of Greek yogurt, at a fraction of the cost!

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